Is there a more comforting food than mashed potatoes? And who said that comfort foods were just for the winter? I know summer is supposed to be all about salads and smoothies but sometimes a girl just needs a little Jalapeno Corn Mashed Potatoes in her life. This recipe is creamy, savory, a little sweet, a little spicy, and (my specialty,) super easy! Grab some taters and let’s get cooking.
I love these Jalapeno Corn Mashed Potatoes as a summer side dish served with seared tofu and sauteed greens. It’s a classic comfort food trifecta with a fresh summer-y twist. Be sure to get yourself some fresh sweet corn from your local farmer for this recipe to really take the flavor up a notch. Did you know that as soon as corn is picked, the sugars immediately begin converting into starches? So corn that came across the country in a truck and sat in a grocery store for a few days has lost so much of its natural sugars and delicious flavor, not to mention nutrition! Bonus points for supporting your local farmer! (Also, you guys know this, but almost all corn these days is GMO so be sure to go organic!)
Speaking of organic, I’m using New Barn’s organic almondmilk in these Jalapeno Corn Mashed Potatoes. Have you tried it yet? What are you waiting for?! Seriously, if you are still buying run-of-the-mill $2/carton almondmilk from your grocery store, we need to talk. I don’t mean to sound pretentious; I used to buy whatever almondmilk was cheapest too. For a long time. But once I started actually reading the ingredients (and googling what they meant), I learned to stay clear. To me, it’s worth the extra bucks for something I put into my body a few times a week. Why do run-of-the-mill almondmilks have like twenty ingredients? Sketchy, right? New Barn’s almondmilks start with three things: water, organic almonds, and organic acacia gum. Their sweetened versions have organic maple syrup or organic cane sugar, and that’s literally it! So simple, clean, and so much creamier since they are made with so many almonds. I feel good about adding it into my recipes and you can really taste the difference with dinner sides like mashed potatoes; instead of watering it down you’re adding flavor, nutrition, and creaminess. I love the unsweetened almondmilk for soups and pureed veggies too.
In this recipe, I’m using mostly gold potatoes plus a few red potatoes mixed in. I recommend mostly gold potatoes for that classic mashed potato texture! No need to peel, especially if you’re using organic potatoes. I’ve been loving the jalapenos from my garden but they aren’t super spicy so I’ve been using two. If you are feeling brave, taste a bite of your jalapeno before adding into the recipe so you can gauge if you want to use more or less. I’ve found two peppers to be the magic number, but if you want the potatoes to be more or less spicy, adjust! You could also leave in the jalapeno seeds or even add in a pinch of chili pepper flakes if you want it extra spicy!
As always, let me know if you try this recipe by tagging me @hashtagvegan and using #hashtagvegan on Instagram so I can see your creations!
A big thank you to New Barn for sponsoring this post! Recipe and opinions are 100% my own, and I only work with companies whose products I genuinely use, love, and recommend. For more info, check out my full disclosure here.
For the animals,
Julianne
Ingredients
- 3 pounds gold potatoes, chopped into roughly 1-inch cubes
- 1 + 1 teaspoons salt
- 1 cup corn kernels, raw, cut fresh from the cob (about 1-2 ears worth)
- 2 jalapenos, de-seeded and diced
- 1/2 cup New Barn Unsweetened Almondmilk
- 3 tablespoon vegan butter
Instructions
- Place chopped potatoes and 1 teaspoon of salt into your largest pot and add enough water to cover the potatoes by an inch.
- Bring to a boil, then cook on low-medium heat until potatoes are fork-tender, about 15 minutes. (Better to overcook than to undercook in this case!)
- Add corn kernels and let cook for another 2-3 minutes.
- Remove from heat and drain potatoes and corn.
- Add potatoes back to the warm pot and immediately add diced jalapeno, almondmilk, vegan butter, and the other teaspoon of salt. Stir with a wooden spoon so the warm potatoes melt the butter.
- Using a masher, large fork, or immersion blender (on low), mash or blend mixture until it reaches the desired consistency. (Don't over-mix, or use a high powered blender or immersion blender for more than 30 seconds. No gluey potatoes welcome here!)
- Serve and enjoy or let cool, refrigerate, and enjoy within a week.
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